Bangladesh organic black tea from Kazi & Kazi. I would say it was more like an Assam than a Darjeeling type tea. Not something I would reach for very often but appreciated the gift from a special friend.

Think I found the yixing for the second flushes. Heading towards more infusions and shorter steeps (more leaf). It has proved rewarding (minus the fact that the yixing is about 270ml so I am pushing the bladder!)

Picking up a lot of things that were not there before. spiciness, lingering fruity/planty something so familiar but can't name, very smooth and absorbing.The teapot and change in parameters really put this tea on another level for me.

One of the finest balanced Dian Hong (Yunnan Black (not sure if that is an actual translation)) teas I have tasted and one that I am drinking as my morning cuppa currently is Yunnan Sourcing's Wuliang Mountain 'Jin Xin' black tea. It is a gorgeous bit of the tea maker's art and I recommend stashing kilos of the stuff for the future. I hope to do so myself over the next few months as I dread running out of this exquisite tea. It also has an incredible balance between the Qi effects, which are immediate and comforting, and the caffeine, which takes a moment but blends with the Qi to put me in one of the happiest places imaginable in the morning.

Oh my; Its my very first post. Stumbled onto this place from nowhere in particular

Im actually just about to brew a cup of Black dragon pearl. Im a pretty deep drinker of blacks, and just recently picked this up along with a jasmine pearl + rooibos tropica (teavana) mix whilst browsing in the mall.

I love this tea. I brewed a pot of it (using 9 pearls) last night with a tsp sugar/cup (32oz pot). It came out wonderful. The earthy, nutty overtones of this tea, combined with the light, filling after taste is just incredible.

This time I used half a tsp of sugar. the synergy between the natural sweetness of this tea, and the sweetness of the sugar (Turbinado) makes a great combo.

Drinking some 2009 Yunnan Gold "Jin Si" Golden Tips from houde now at work. Great stuff, a little dusty but simply remedied by flash rinse and overflowing pot. Strange it seems that the spicy notes are actually increasing as time goes by.

I'm enjoying the Spring of 2011 Dan Cong Hong Cha from Norbu. It's pretty good, with hints of that Dan Cong flavor and a decent body and mouthfeel for a Hong Cha. I'm on the 6th infusion now, and while the body has thinned somewhat, it's still pretty good.

Just had this morning local 2009 Yixing red given as a gift to friend of mine. Tasting notes: chocolate with a hint of sundried currants and earthy tones which remind me of puerh. 10 runs all up. Lovely Chinese red.